Reinventing the Wheel

Milk, Microbes, and the Fight for Real Cheese

Bronwen Percival, Francis Percival (Autoren)

Buch | Hardcover

320 Seiten

2017
University of California Press (Verlag)
978-0-520-29015-0 (ISBN)

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In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of factory production. In the process, distinctiveness and healthy rural landscapes have been exchanged for higher yields and monoculture, but Bronwen and Francis Percival find reason for optimism. Around the world-not just in France, but also in the United States, England, and Australia-enterprising cheesemakers are exploring the techniques of their great-grandparents. At the same time, using sophisticated molecular methods, scientists are upending conventional wisdom about the role of microbes in every part of the world around us. Their research reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavor and safety of cheese. One experiment at a time, these dynamic scientists, cheesemakers, and dairy farmers are reinventing the wheel.

Bronwen Percival is the cheese buyer at Neal's Yard Dairy in London. She initiated the biennial Science of Artisan Cheese Conference and is cofounder of the website microbialfoods.org. In addition to serving on the editorial board of the Oxford Companion to Cheese, she recently edited an English translation of the leading French textbook on raw-milk microbiology for cheesemakers. Francis Percival writes on food and wine for The World of Fine Wine and was named Louis Roederer International Wine Columnist of the Year in 2013 and Pio Cesare Wine and Food Writer of the Year 2015. His work has also appeared in Culture, Decanter, Saveur, and the Financial Times. Together with Bronwen, he cofounded the London Gastronomy Seminars.

Prologue: The Lost World

ONE • Ecologies
TWO • Real Cheese
THREE • The Third Rail
FOUR • Breed
FIVE • Feed
SIX • Microbes
SEVEN • Risk
EIGHT • Cultures
NINE • Families and Factories
TEN • Expertise
ELEVEN • Markets
TWELVE • Reinventing the Wheel

Acknowledgments
Appendix: How to Buy Cheese
Glossary
Notes
Index

Erscheinungsdatum	29.01.2018
Reihe/Serie	California Studies in Food and Culture ; 65
Zusatzinfo	8 b/w photos, 3 charts
Verlagsort	Berkerley
Sprache	englisch
Maße	152 x 229 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
Themenwelt	Geisteswissenschaften ► Geschichte
ISBN-10	0-520-29015-1 / 0520290151
ISBN-13	978-0-520-29015-0 / 9780520290150
Zustand	Neuware